Varieties of olive oil

In Spain, there are more than 260 types of olives, each contributing unique aromas and flavors to olive oil. Although the olive variety influences the oil’s profile, the most crucial factor is the production process. From cultivation to cold pressing and preservation, careful handling ensures a fresh and aromatic oil. The most well-known extra virgin olive oils include: Arbequina (smooth and fruity), Picual (intense and spicy), Hojiblanca (balanced), Cornicabra (robust and complex), and Royal (smooth and fruity with high polyphenols). Proper preservation is vital to maintaining their quality.